凝结芽孢杆菌发酵乳的工艺优化

该研究对凝结芽孢杆菌发酵乳生产工艺进行了优化。以凝结芽孢杆菌13002、保加利亚乳杆菌CGMCC 1.290、嗜热链球菌CGMCC 1.2741共发酵的新型发酵乳为研究对象，以不同菌种复配比、菌种接种量、发酵基低聚果糖添加量进行单因素实验，再以感官评分为响应值，通过Box-Behnken中心组合建立数学模型研究发酵乳的最佳生产工艺。结果表明，菌种复配比（凝结芽孢杆菌：（嗜热链球菌:保加利亚乳杆菌=1:1））3:1、低聚果糖添加量1.50%、接种量1.50%为最佳工艺条件。在该优化条件下，测定发酵乳的平均滴定酸度值为90.59，与模型预测酸度值（93.25）拟和率达97.15%，说明此凝结芽孢杆菌发酵乳具有一定的竞争优势，为新型发酵乳研发提供理论基础和拓展思路。

Optimization of Preparation of Fermented Milk by Bacillus coagulans

The production process of Bacillus coagulans fermented milk was optimized. The new fermented milk co-fermented with Bacillus coagulans 13002, Lactobacillus bulgaricus CGMCC 1.290 and Streptococcus thermophilus CGMCC 1.2741 was used as the research object. The single factor experiment was conducted with different strain compound ratio, strain inoculation amount and fermentative oligosaccharides addition amount. Sensory score was used as the response value. Box-behnken center combination was used to establish a mathematical model to study the optimal production process of fermented milk. The results showed that the optimal technological conditions of fermented milk were as follows: bacteria compound ratio (Bacillus coagulans: (Streptococcus thermophilus: Lactobacillus bulgaricus=1:1)) 3:1, oligosaccharides addition amount 1.50%, inoculation amount 1.50%. Under the optimized conditions, the average titrated acidity of fermented milk was determined to be 90.59, and the fitting rate with the acidity predicted by the model (93.25) was 97.15%, indicating that Bacillus coagulans fermented milk has certain competitive advantages, providing theoretical basis and expanding ideas for the development of new fermented milk.